Quenelles

Ingredients

• g milk-fed veal
• g milk-veal kidney fat
• g flour
• g butter
• eggs
• dl milk
• tomato sauce (N. 125)
• mushrooms and brined olives

Instructions

1. Chop and pound the veal and kidney fat to a very fine paste.
2. Make a cold balsamella (béchamel) and combine with the paste, eggs, and salt.
3. Roll the mixture into 18-20 finger-long sticks on a floured board.
4. Poach in boiling water 8-10 minutes until swollen, then lift out with a slotted spoon.
5. Serve in tomato sauce (N. 125) with mushrooms and pitted olives, or in meat gravy; may be made with chicken or fish. Serves five.